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SuperQuick Baja-Inspired Salmon Tacos
with Charred Corn and Zippy Slaw
Full of Cali flavours like chipotle, limey guacamole and crunchy slaw, these lighter, baked fish tacos will win over even the choosiest eaters!
Ingredients: Salmon fillets • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Coleslaw mix (carrot, green cabbage, red cabbage) • Thaw-friendly corn (corn, modified vinegar) • Limes • Creamy dressing (vegetable oil, water, frozen egg yolk, modified corn starch, sour cream solids (milk), sugar, whey (milk), concentrated lime juice, whey protein concentrate (milk), salt, natural flavour, yeast extract, xanthan gum, lactic acid, potassium sorbate, sodium benzoate) (egg, milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Milk, Fish, Crustaceans, Egg, Soy, Mustard, Tree nuts, Sesame, Wheat, Sulphites)
1 unit(s)
Lime
7 g
Cilantro
170 g
Coleslaw Cabbage Mix
43 mL
Creamy Dressing
(Contains Egg, Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
113 g
Corn Kernels
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Line a baking sheet with parchment paper.
- Sprinkle corn over baking sheet, then set aside.
- Pat salmon dry with paper towels, then season with Enchilada Spice Blend, salt and pepper.
- Place salmon on top of corn, skin-side down, on the prepared baking sheet. Roast in the middle of the oven until golden-brown and cooked through, 8-12 min.**
- Meanwhile, zest lime. Juice lime into a large bowl.
- Add 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar to the bowl with lime juice. Whisk to combine.
- Add coleslaw mix to bowl, then toss to combine. Season with salt and pepper.
- In a small bowl, add lime zest, creamy dressing and mayo. Stir to combine.
- Break up each salmon fillet into 6 equal pieces.
- Lay out tortillas on a clean surface. (TIP: Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 30 sec-1 min.)
- Divide slaw, corn and salmon between tortillas. (TIP: Remove skin, if desired!)
- Tear and sprinkle cilantro over top of filling.
- Drizzle with Baja sauce, then sprinkle feta over top.
- Divide tacos between plates.
If you've opted to get salmon, roast in the same way the recipe instructs you to roast tilapia, then decrease the roast time to 8-10 min.**
